Almond Chocolate Chip Cookies

My 2 yr old son came running to me yesterday and asking if we could make some cookies. Usually an hour before his bedtime I would automatically say no. However, my husband was on a business trip and he was missing him dearly. I figured this would be a nice thing to do with him since he loves turning on our mixer and watching the dough spin.

The cookies I usually like to make, especially for kids, are made of whole wheat flour. They tend to be heavier and more filling. They also help to keep your blood sugar levels steady so you won’t be craving sugar later on. I find them to be perfect as a middaysnack.

Because I use Bananas to make these cookies, they come out soft. Even after they have cooled, they remain soft and moist. Everyone has their own opinion on what the ideal texture of a chocolate chip cookie should be (gooey, crisp, crunchy, etc). However, I like mine soft. The almonds give them a nice crunch and they even stay intact when dipping in a delicious glass of cold almond milk (YUM!!).

Almond Chocolate Chip Cookies

Makes: 3 dozen

Prep time: 10 minutes

Bake time: 10 minutes

Ingredients:

2 Bananas (mashed)

1 cup Vegan margarine

1 cup Whole Cane Sugar or Brown Sugar

1 teaspoon Vanilla Extract

1 tablespoon pure maple syrup

2 3/4 cup Whole Wheat Flour

1 teaspoon Cinnamon

1 teaspoon Baking Soda

1 teaspoon Salt

8.8 ounces (200g) Dark Chocolate (chopped or Chocolate Chips)

1 cup slivered Almonds

Directions:

Heat oven to 375F (190C) and line a cookie sheet with baking paper.

Cream together bananas, margarine, sugar, vanilla, and maple syrup.

In a different mixing bowl, mix together flour, cinnamon, baking soda, and salt.

Add banana mixture to mixing bowl containing dry ingredients. Carefully mix together with a wooden spoon and add chocolate and almonds. Be careful not to overdo it.

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Comments

That’s a tricky question. Which isn’t simply answered. The recipe calls for whole wheat flour which is very heavy. Therefore, it can’t be replaced 1:1 with All-purpose flour. You would need about 3 cups all-purpose flour instead. (This is simple). However, if gluten is an issue substituting becomes more difficult.

Using rice flour alone won’t do the trick. An easy gluten free flour to make is:

You can use this as a standard 1:1 substitute in recipes calling for all-purpose flour (or 1/8 more of what is called for with recipes using whole wheat flour). So for this recipe use 3 cups plus 1/4 of an extra banana if you notice the dough is too crumbly (rice flour will absorb more liquid).